Please forgive my first attempts at taking photos of food, but I wanted to show the ingredients I put into the muffins. I have a bad habit of eyeballing ingredients, which is why I refer you to the original site as often as I am able. I started with 1/2 cup of coconut oil melted in the microwave for 1 minute and 1/2 cup of agave syrup.
In went 6 eggs, 2 tbsp of vanilla extract (couldn't find my low-sugar one), a cup of coconut flour, 1bsp of baking powder, 1/2 cup (or more) semi-sweet chips, 1/2 cup (or more) dark chocolate chips, 1/3 cup of cocoa powder (I think I added more this time because the container was almost empty and might as well). The original site explains how the coconut flour is a different flour in that you mix it and it has to "set". The eggs assist this process, so you mix it and then let it sit for a few minutes and it has the consistency you need.
It's real easy to put the portions into the muffin tins because of the consistency of the batter is rather thick. I overstuff my muffin tins (and always have! There's no muffin tin police!) so what probably makes 24 for others, for me made 17. I was really eyeballing the recipe today and added extra semi-sweet and dark chocolate chips, so the volume is probably different (I usually make about 12), but birthdays should have extra chocolate chips of any variety. It went into the oven at 350 for about 12-15 minutes.
I burnt mine, as you can see. I told you my oven only has two settings. It didn't ruin them any, but maybe that's cause I feel you can't ruin chocolate unless you are unable to bite into it. I think it's delicious. The muffins tend to be crumbly and the ones you save for later need to be refrigerated. As I finish this post, Bianca is raiding the fridge for her second (and possible third because I'm not watching) muffin. She's my pickiest eater, so I know I did just fine.
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